More than 150 gastronomic experiences
At Es Revellar Art Resort, chef Tolo Julià is responsible for proposing a very suggestive cuisine to accompany the beautiful exhibition of art and culture that is located in the gardens, rooms, chapel and museum of this exclusive resort
Peter Toth, Majorcan at heart, and of Hungarian origin, chef and owner of Restaurant Café Med, says that he likes to cook from his stomach, with his soul and with love. "I want to surprise diners, teach them that there are other things they haven't tried before"
In Sa Fulla, chef Héctor Marceló shows off his iconic Rapa Nui Tuna, which he created in homage to Easter Island and is still very Mediterranean. First, the chef places on the plate a base of chickpea hummus with Pedro Ximenez reduction, and on it goes a tuna marinated in coconut milk, mandarin juice, merquem, chilli and coriander seeds that are smoked to give it its characteristic flavour.
In Enoteca 1918, Manuel Caporale has managed to pair a high quality product cuisine and signature executions, with very chosen wines, very appropriate for the gastronomic proposal of this highly recommended restaurant located in the neighborhood of Santa Catalina.
Daikiya is a specialty restaurant that fuses Asian cuisine, with clear Japanese roots, where a sushi stands out with really surprising and very tasty executions.
Chefs Esther and Nacho Manzano along with Sandra Manzano as maitre celebrate the opening of Asturias' perimeter closure welcoming the new summer season of their restaurant Casa Marcial, awarded two Michelin stars, three Repsol Suns and 50 Best Discovery.
“And we hope to make it to the century” says Jaume Aguiló, owner and one of the great meat experts in Mallorca...
Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.
Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.
Located in the central and floral Palma promenade, RAMblaBAR is one of the culinary jewels with which Ramón Andreu, owner of the Tast group, delights patrons and occasional visitors.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.